Tuesday, September 30, 2008

So you know my previous post where I said my friends were not able to come over for dinner?

Well the other result of that was a an overabundance of fresh veggies in my house. For the Asian themed dinner I'd planned I was going to make tempura vegetables. And well now I had a lot of veggies!

I thought that I really needed to make some all of those veggies before they went bad. It would take 2 of us alone too long to get through them. I blanched some of the veggies but for my zucchini I decided to try to make a Zucchini bread. I tried to make this recipe I found a little healthier since there was a lot of oil in the recipe (and no applesauce for me at home to sub with) so I used 1 cup of white sugar & 1 cup of splenda, then used 2 cups all purpose flour and 1 cup whole wheat flour. I also added some nutmeg ane extra cinnamon for more flavor. I also added about an extra 1/4 cup of zucchini due to me getting a little grater happy, but I figured the extra moisture did not hurt.

I forgot something though - baking powder - and realized it too late in the game - OOPS! So these loaves ended up a little dense and flatter but still very much edible and tasty. I brought one loaf into work where it was quickly devoured by my co-workers.

Next time I would add some brown sugar maybe, or even more cinnamon. I still felt like it needed a little more oomph (however the wheat flour and splenda may have cut the oomph factor a tad so I will blame it on me and not the original recipe). Either way, still a keeper!

About Me

About this blog

I always knew I liked to cook and bake since I always liked to dabble a bit in trying out new things in the kitchen. When I moved out of my parents' house and got married in '06, my interest in cooking and baking really took off. I love to prepare great meals and desserts and everything in between for my husband, family, and friends. I am no gourmet chef but after reading a lot of other great foodie blogs out there, I figured, why can't I have my own?? I frequently joke that what I've cooked or baked was "Made with love," hence the blog title.